Tested till perfect Mulled Poached Pears

Mulled Poached Pears

It is important to start with a lot of liquid for the pears to turn a beautiful ruby red.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 cups 3cupsdry red wine
  • 1-1/2 cups 1-1/2cupswater
  • 1 cup 1cupgranulated sugar
  • 1 tbsp 1tbsplemon juice
  • 6 6bartlett pears or Anjou pears

Spice Bag:

  • 2 2slices gingerroot
  • 2 2strips lemon rind
  • 2 2cinnamon stickcinnamon sticks, halved
  • 1/2 tsp 1/2tsppeppercorns
  • 1/2 tsp 1/2tspwhole cloves
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Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.

In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.

Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.

Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Nutritional Information Per serving: about

cal 242 pro 1g total fat 0 sat. fat 0g
carb 59g fibre 4g chol 0mg sodium 9mg

% RDI:

calcium 2 iron 6 vit C 12 folate 6
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